Monday, November 1, 2010

Beef and barley stew

Yep, it's that time of year here in Massachusetts. Had to wear my hat and gloves this morning!

Get some olive oil in a Dutch oven going, and sear 1 lb of beef stew meat (not cooked all the way through, just browned on both sides). Remove that, add some more olive oil, and add to that:

1 small onion, chopped
2-3 chopped carrots, and stalks of celery
1-2 chopped bell peppers
a few cloves of garlic, minced

When the veggies are soft, deglaze with a little red wine. Add two cups of pearled barley (I didn't have that much, so I threw in a handful of quinoa as well), two cans of tomatoes, and enough beef broth to float the whole thing. Add the beef back in. Season with:

cumin, cayenne, paprika, chili powder, dried chili flakes,

Let that all cook down on medium-low until the barley is done. Salt and pepper to taste.

You can substitute in other grains (like quinoa) or potatoes. Or sweet potatoes. Or other root vegetables (parsnips, etc.).

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